Spicy Cilantro Pesto

Spicy Cilantro Pesto

Amber 0

"A different twist on pesto."

Ingredients 25 m {{adjustedServings}} servings 148 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

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  1. Toast almonds in small skillet over medium-low heat until light golden brown, 5 to 7 minutes. Remove from heat and set aside to cool.
  2. Heat 1 teaspoon olive oil in a small skillet over medium-low heat. Cook the garlic cloves in the hot oil until softened, about 5 minutes. Set aside to cool to room temperature; chop.
  3. Pulse the almonds, garlic, and cilantro together in a food processor until roughly chopped. Slowly stream the 1/2 cup olive oil into the mixture with the food processor running continually. Add the lemon juice, red pepper, salt and pepper and continue processing until smooth.
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Reviews 14

  1. 16 Ratings


This one is a real crowd pleaser! My personal touch: add fresh basil to the pesto then throw it into the oven with jalapeno cheese on top to really spice things up. Caution: this one is really hot!


I used pine nuts instead of almonds. This has great taste, and is easy to make. I put some pesto into mushroom caps, and baked until heated through. It made great appetizers!


Loved the idea! Had to change it - only had a cup of cilantro so i used a little less oil and nuts. Used a mix of almonds, cashews and sunflower seeds instead of just almonds. Turned out delicious!!!